Coquilles Saint Jacques

• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 pounds sea scallops washed and drained
• 4 tablespoons butter
• 1/4 cup finel chopped onion
• 1/4 pound mushrooms sliced or 1 can sliced and drained
• 1/3 cup flour
• dash pepper
• 1 cup light cream
• 1/2 cup milk
• 1 cup grated gruyere cheese
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon chopped parley
• 1/2 cup packaged dry bread crumbs
• 2 tablespoons butter melted

1. 1 in medium saucepan combine 1 teaspoon lemon juice and the salt bring to a boil. Add scallops simmer covered 6 minutes until tender. Drain on paper towels.
2. 2 add 4 tablespoons hot butter in medium saucepan saute onion and mushrooms until tender. remove from heat stirring in pepper until well blended. Gradually add milk.
3. 3 bring to boiling stirrin reduce heat to simmer stirring frequently until quite hot add cheese and stir until well blended remove from heat.
4. 4 carefully stir in wine lemon juice then add scallops
5. 5 mix bread crumbs and melted butter over scallops. Place scallops on cookie sheet and broil for 2 to 3 minutes until golden brown.

lemon juice, salt, butter, finel chopped onion, mushrooms, flour, pepper, light cream, milk, gruyere cheese, white wine, lemon juice, parley, bread crumbs, butter

Taken from www.epicurious.com/recipes/member/views/coquilles-saint-jacques-50093823 (may not work)